CINNAMON Indonesia AA (5-25 CM)

Cinnamon Comes from an evergreen plant, scientifically known as Ceylon cinnamon. The cinnamon we use as a spice is the bark of the young shoots of the plant. The bark is used in cooking, confectionery, distilling, perfumery and medicine. It comes in the form of powder or sticks. It gives a distinct aroma and taste to food and sweets, but its properties do not stop there. Beyond its organoleptic characteristics, it stands out for its special nutritional value, which for many is also considered therapeutic. This fact is mainly due to certain special ingredients found in cinnamon, the main one being cinnamaldehyde, which prevents the accumulation of blood platelets and reduces blood cholesterol levels.

Cinnamon is an excellent source of manganese and iron. When combined with apple and orange, the fruit's vitamin C content maximizes iron absorption by the body.

Research has shown that it helps with bad cholesterol, but also that it has warming, antiseptic, anti-wrinkle and anti-inflammatory properties and fights spasms. Thanks to its cinnamic aldehydes, cinnamon "drops" high blood pressure as well as fever and has an analgesic effect. Another very important property of it concerns its relationship with type 2 diabetes. It helps in cases of heartburn and indigestion while it is a rich source of magnesium, a component necessary for bone density.

In pharaonic Egypt it was used in magic and in the embalming process for mummies.

Lovers and women used to scent their sheets with cinnamon, as well as their clothes. Its aroma even made it a gift suitable for kings and sacrifices to the gods.